Roast Pumpkin Risotto - Serves 4

Can be vegan*

• 600g pumpkin

• 4 tbsp olive oil

• 1 tbsp maple syrup

• A pinch cinnamon powder

• 50g blanched almonds, chopped

• 225g trimmed leek, finely chopped

• 250g Arborio or Carnaroli risotto rice

• 100ml vegetarian dry white wine

• 900ml-1 litre light vegetable stock

• 150g Swiss chard (leaves only) roughly shredded

• 1 ½ tbsp single cream or soya cream*

• Lemon juice

Heat oven to Gas 5/ 190C/ 375F

Cut the pumpkin into quarters, peel and de-seed. Then cut into thick slices/segments (approx 12-15cm) and place in a roasting pan. Mix together 2 tbsp oil, maple syrup and cinnamon and drizzle over the pumpkin.

Roast for 25-30 minutes until tender, take out of the oven and cut into large dice.

In a small frying pan heat 1 tsp oil and lightly toast the almonds until golden. Set aside.

Heat the remaining oil in a large frying pan and sauté the leek until soft. Add the rice and stir until the grains are well coated and slightly golden. Pour in the wine and stir until it is absorbed.

Add one ladle of hot stock and simmer until absorbed. Repeat. After 10 minutes add the chard and let wilt. Continue to add stock at intervals and cook until absorbed into the rice (you may not need all the stock). Season well with salt and pepper.

Once rice is tender but still very slightly al dente, add the cream and cook for a further minute before adding the pumpkin. Remove from heat, cover and rest for 2 minutes. When ready to serve sprinkle over the roasted almonds and a squeeze of lemon juice.

Recipe courtesy of The Vegetarian Society.

Chestnut and Pumpkin Seed Croustade Cups with Red Butternut Squash - Serves 4

*Can be vegan

• 175g wholemeal sliced bread, made into crumbs

• 1½ tsp mixed dried herbs

• 30g pumpkin seeds

• 75g unsalted butter (*or use hard margarine)

• 700g butternut squash, peeled and cut into 2cm cubes

• 1 very small onion, peeled and finely chopped

• 160g cooked and peeled chestnuts, chopped 2 bay leaves

• 120ml vegetarian red wine

• 200g cranberry sauce

Preheat oven to 200C / 400F / Gas mark 6. Grease 4 x Yorkshire pudding tins with margarine or butter. Line a baking tin with foil.

To make the crust: Put breadcrumbs, mixed dried herbs and the pumpkin seeds into a large bowl. Melt 50g butter (*or hard margarine) and pour onto the breadcrumb mixture. Mix well, then divide equally between the four prepared Yorkshire pudding tins. Using the back of a spoon and your fingers, press evenly into the tins to form shallow cups. Pinch the edges between your fingers and thumb to make them firm – the edges should not be crumbly. Put in the oven and bake for about 15 minutes until crisp. Cool in the tins for about 5 minutes.

Melt the remaining 25g butter (or hard margarine) in a small saucepan. Put the prepared butternut squash in a bowl and toss it with half the melted butter and 2 tbs water. Put the butternut squash into the foil-lined baking tin and bake in the oven for 45 minutes, stirring occasionally, until soft. It should remain moist – if it seems to be drying out, add a little more water.

To make the chestnut paté: sauté the onion in the remaining butter for about five minutes until soft. Add the chestnuts, bay leaf and 4 tbs of the red wine, together with 4 tbs water. Bring to the boil then reduce the heat, cover, and simmer for 10 minutes. Remove the bay leaf and mash the chestnuts to a moist spreading paté.

Put the cranberry sauce in a small saucepan with the remaining red wine. Bring gently to the boil, stirring, then simmer for about 5 – 10 minutes until the sauce has reduced but is still runny. To serve: divide the warm chestnut paté between the croustades, pile the butternut squash on top. Drizzle a little cranberry jus around the plate.

Recipe courtesy of The Vegetarian Society.

Pumpkin Tea Bread

• 60g chopped walnuts

• 225g strong bread flour

• 225g dark brown sugar

• 70g caster sugar

• ¾ tsp of bicarbonate soda

• ½ tsp salt

• 1 tsp ground nutmeg

• 1 tsp ground cinnamon

• 250g pumpkin flesh, cooked until tender, then pureed

• 100g unsalted butter, melted

• 75mls coconut milk

• 50g flaked coconut

Preheat oven to 350°F /175 °C/Gas Mark 4. Spread walnuts in a single layer on a Pyrex baking tray. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned.

Set aside to cool.

In a large bowl, stir together the flour, brown sugar, caster sugar, baking soda, salt, nutmeg, and cinnamon.

Add the pumpkin puree, butter, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Turn into the Pyrex loaf pan.

Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the centre comes out clean. Remove from oven, and cover loaf tightly with foil.

Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Cut into slices and serve on it’s own or buttered.

Recipe courtesy of